Asparagus and pickled carrot salad with ricotta and pisatchio

June 2022


  • 2 bunches asparagus, woody ends trimmed
  • 1/2 cup (120g) fresh ricotta, drained
  • 1/3 cup (80ml) pure (thin) cream
  • 1/4 cup (35g) roasted pistachios, chopped
  • 1/4 cup loosely packed mint leaves


  • 2/3 cup (165ml) rice wine vinegar
  • 2 tbs runny honey
  • 1 bay leaf
  • 1/2 tsp black peppercorns
  • 1 garlic clove, sliced
  • 1 small dried chilli (optional)
  • 2 small carrots, peeled into strips lengthwise (we used a peeler)


  • 2 eschalots, sliced
  • Zest & juice of 1 lemon
  • 11/2 tsp toasted coriander seeds, crushed
  • 1/4 cup (60ml) extra virgin olive oil


  1. For the pickled carrots, place all the ingredients except carrot in a small saucepan over high heat with 100ml water and 2 tsp salt flakes and bring to the boil. Place the carrot in a heatproof bowl then pour over pickling liquid. Weigh mixture down so carrot is submerged. Chill until cooled completely
  2. Meanwhile, for the dressing, place the eschalot, lemon juice and 1/2 tsp salt flakes in a bowl and stand for 10-15 minutes. Add the coriander seeds and olive oil. Season, then whisk to combine. Set aside until needed.
  3. To make the salad, heat a large deep frypan with salted water over high heat and bring to the boil. In 2 batches, add asparagus and blanch for 11/2 minutes, or until just cooked. Remove from pan and refresh in iced water.
  4. Place the ricotta and cream in a bowl and stir to combine. Spread the ricotta mixture on a serving plate and top with the asparagus and pickled carrot. Pour dressing over the top. Top with pistachios, mint leaves, lemon zest and freshly ground black pepper. Serve immediately.